Orange tofu pockets

Name: Orange tofu pockets
Yield: 6 servings
Cuisine: Canada
Ingredients: extra firm tofu 1 pkg (350 g); grated orange zest 2 mL (½ tsp); orange juice 45 mL (3 tbsp); sodium-reduced soy sauce 30 mL (2 tbsp); sesame oil 10 mL (2 tsp); grated fresh ginger 10 mL (2 tsp); garlic, grated 1 clove; Sriracha chili sauce (hot sauce) 1 mL (¼ tsp); whole grain pitas, cut in half 3; baby spinach 500 mL (2 cups); shredded carrot 150 mL (⅔ cup); small lime wedges 6

These tofu pockets are uniquely prepared with a punchy citrus marinade. For an inspired twist to everyday foods, tuck the grilled tofu into a sandwich, serve it on greens or add it to soups or pasta salads. The options are endless.

Original source ↗

Ingredients

ServingsServes 6Original: Serves 6

extra firm tofu1 pkg (350 g)
grated orange zest2 mL (½ tsp)
orange juice45 mL (3 tbsp)
sodium-reduced soy sauce30 mL (2 tbsp)
sesame oil10 mL (2 tsp)
grated fresh ginger10 mL (2 tsp)
garlic, grated1 clove
Sriracha chili sauce (hot sauce)1 mL (¼ tsp)
whole grain pitas, cut in half3
baby spinach500 mL (2 cups)
shredded carrot150 mL (⅔ cup)
small lime wedges6

Method 4 steps

Cut tofu crosswise into 12 slices; set aside.
In a shallow baking dish, whisk together orange zest, orange juice, soy sauce, oil, ginger, garlic, and chili sauce. Add tofu and turn to coat evenly. Let stand for at least 15 minutes or cover and refrigerate for up to 1 day.
Reserve marinade. Place tofu slices on a greased grill over medium-high heat for about 8 minutes or until golden and crisp, turning once while cooking. Remove from grill and toss with reserved marinade.
Fill each pita half with spinach, carrots, and 2 tofu slices. Squeeze lime juice over top.